Vineyard: 65 years old vines on sand and pink granite, north exposure. Practicing organics

Making of: Grapes are hand-harvested and sorted, then spontaneously ferment as whole bunches in concrete tanks (traditional carbonic maceration). Slow press directly into old neutral oak barrels where the wine rests for 6 months. No fining or filtration, minimum sulfur at bottling.

Personality: glou glou, silky and fruity. This one is pure pleasure, especially when served chilled.

Laura is the 4th generation of a Beaujolais winemaking family; both Laura’s father Lucien and brother Yohan make wines under their own names as well.
She takes care of the vineyards rented from her father, which she started to convert to organics the moment she took them over in 2017.
Most of her Gamay vines are quite old, and Laura enjoys how they express the diverse nature of the soils in the different crus she works with (Morgon, Fleurie, Chénas, Moulin á Vent).
To showcase this variety, terroir complexity and fruitiness even more, Laura uses only the absolute minimum of sulfur (at bottling).